“Morning, Noon & Night”

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Visually beautiful and easy to follow "Morning, Noon & Night" is a collection of over 40 of my favorite recipes brought to life through stunning photography and packaged together in one easy downloadable eBook.

Fresh Strawberry & Vanilla Layer Cake

October 9 2015

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Well, I can’t believe Gather & Feast turns ONE this month! Wow! A BIG heartfelt thank you to everyone who has followed, loved, and supported Gather & Feast over the past year. Whether you have cooked recipes, downloaded the FREE recipe eBook, listened to a G&F playlist, or left a kind and encouraging comment, THANK YOU! You are the reason this site was created and I am so thankful for the beautiful people I have connected with this past year. I have some very exciting things planned for the next 12 months that I can’t wait to share with you all, including the launch of step-by-step recipe videos!!

What have been some of your favourite posts? Let me know in the comments below! Also what would you love to see from G&F this coming year?

To celebrate G&F's first year online, I’ve created this delicious strawberry and vanilla layer cake recipe. It is refined sugar free and has dairy free potential (if you decide not to create the layers). It’s the perfect dessert for your next party or gathering. The four layers can be quite filling so try slicing the cake into small pieces before serving. If you’re after a smaller cake then try baking it in one large spring form pan and then serve it warm as a tea cake with fresh cream or yoghurt. Yum!

Pour the mixture into the prepared baking tins and place in the oven for 40 minutes.

​Once cooked, remove from the oven and set aside to cool completely. I like to put them into the fridge or freezer for a few hours just to make sure the cakes are completely cold. This step is only important if creating a layer cake. If you are making one large tea cake, serve warm with fresh cream or yoghurt.

Frosting (if using)

Add the mascarpone into a large bowl and gently stir with a wooden spoon or spatula until smooth. DON’T use an electric or hand held mixer for this. The mascarpone will most likely curdle and we don't want that!

Add the yoghurt, maple and vanilla and gently stir until smooth.

Remove about one third of the mascarpone mixture and place into a separate bowl.

Add the strawberries to the smaller amount of mascarpone and stir through.

​Set aside.

Strawberry Syrup (if using)

Add a cup of strawberries to a small pot with maple syrup and vanilla.

Bring to the boil and then reduce to a simmer.

Simmer for 10-15 minutes or until the mixture becomes a little like jam.

Remove from the heat and set aside to cool.

Once cool, blend into a smooth paste (I used my ‘NutriBullet’ but any blender or food processor should work).

To Assemble the Cake

Now the fun begins. Place the first cake layer onto a serving plate or cake stand.

Scoop about 4 large tablespoons of the strawberry mascarpone mixture into the middle of the cake layer and smooth out to the edges with the back of a spoon.

Add the second layer onto the cake and repeat the previous step until the final cake layer is on top.

Spread the vanilla mascarpone mixture around and on top of the cake, smoothing with a cake palette knife.

​Pour the strawberry syrup over the cake and decorate with fresh strawberries and flowers. Enjoy!

*The four layers can be quite filling so I find it's best to slice the cake into small pieces before serving. If you’re after a smaller cake then try baking it in one large spring form pan and then serve it warm as a tea cake with fresh cream or yoghurt.